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Couple of recent cooks from a relative newbie
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AJT
Posts: 5
Almost a year into my BGE purchase and I couldn't be happier. I'm not a good cook by any stretch, but this thing makes it damn near fool proof. A couple of recent cooks:
Baby back ribs (I'm getting better each time). Was also making a pot roast, which turned out so-so:
Pizza. Still struggle with the transition to the pizza stone:
Beef tenderloin. Expensive, so I was a little scared about this one. Only thing I'd do differently next time is ease up on the hickory. It came out a little over-smoked:
Being the only omnivore in a house full of vegetarians means I freeze a lot of individual portions of my cooks for mid-week meals. I heated up some of my left over, frozen tenderloin in the microwave for just a minute, then added to a skillet where I was sauteing some onions in butter/worcestshire sauce. Made the best sandwich I've ever had:
Being the only one eating this, I sometimes run out of ideas on what to do with the frozen leftovers. Tonight my wife was making Chinese steamed buns, and I know they're often served with pork in the middle. I had one portion of frozen pulled pork left over from a cook a couple of weeks ago. Thawed it, chopped it to a little finer consistency and added a little soy sauce before putting inside some of the buns. Delicious!:
I like my Looftlighter a lot, but WTF! This happened about two weeks ago as I was lighting the charcoal for some burgers.
Baby back ribs (I'm getting better each time). Was also making a pot roast, which turned out so-so:
Pizza. Still struggle with the transition to the pizza stone:
Beef tenderloin. Expensive, so I was a little scared about this one. Only thing I'd do differently next time is ease up on the hickory. It came out a little over-smoked:
Being the only omnivore in a house full of vegetarians means I freeze a lot of individual portions of my cooks for mid-week meals. I heated up some of my left over, frozen tenderloin in the microwave for just a minute, then added to a skillet where I was sauteing some onions in butter/worcestshire sauce. Made the best sandwich I've ever had:
Being the only one eating this, I sometimes run out of ideas on what to do with the frozen leftovers. Tonight my wife was making Chinese steamed buns, and I know they're often served with pork in the middle. I had one portion of frozen pulled pork left over from a cook a couple of weeks ago. Thawed it, chopped it to a little finer consistency and added a little soy sauce before putting inside some of the buns. Delicious!:
I like my Looftlighter a lot, but WTF! This happened about two weeks ago as I was lighting the charcoal for some burgers.
Comments
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Those ribs look amazing. I'd say you have arrived.Be careful, man! I've got a beverage here.
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travisstrick said:Those ribs look amazing. I'd say you have arrived.Large, small, and a mini
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Everything looks great!
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Nice looking cooks, thanks for sharing.
Pizza to the stone trick....use parchment paper. Roll the dough on the paper, slide the paper onto the stone, once it starts to "crust up", pull out the paper.
-SMITTY
from SANTA CLARA, CA
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SMITTYtheSMOKER said:
Nice looking cooks, thanks for sharing.
Pizza to the stone trick....use parchment paper. Roll the dough on the paper, slide the paper onto the stone, once it starts to "crust up", pull out the paper.
Because on the last set of pizzas I made, I tried the above and ended up with the wax paper bonded to the bottom of the pizza. (Hey, I made the disclaimer in the first post that I'm a **** cook, lol).
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AJT said:SMITTYtheSMOKER said:
Nice looking cooks, thanks for sharing.
Pizza to the stone trick....use parchment paper. Roll the dough on the paper, slide the paper onto the stone, once it starts to "crust up", pull out the paper.
Because on the last set of pizzas I made, I tried the above and ended up with the wax paper bonded to the bottom of the pizza. (Hey, I made the disclaimer in the first post that I'm a **** cook, lol).
they are not the sameKeepin' It Weird in The ATX FBTX -
I did the same thing to my Looftlighter early on. Learned not to stick it way down in coals. Amazing how quickly it gets hot enough to melt aluminum.LBGE & SBGE. Central Texas.
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Parchment is impregnated with silicone IIRC. That food looks incredible.
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Nice cooks, especially the bao!
+1 for parchment paper#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
That tenderloin looks perfect. Sorry to read that you felt like it might have been a little too smokey; hope you still enjoyed it.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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